Peach Blackberry Jam
Capture the vibrant flavors of summer with this homemade Peach Blackberry Jam, a delightful spread that combines the sunny sweetness of ripe peaches with the deep, tangy notes of juicy blackberries. Perfect for slathering on warm toast, dolloping over yogurt, or pairing with soft cheeses, this small-batch jam is as versatile as it is delicious. With just five simple ingredients—fresh or frozen fruit, sugar, lemon juice, and a touch of pectin—this recipe is easy to follow and yields a luscious, beautifully textured jam that’s perfect for canning and sharing. Whether you’re new to preserving or a seasoned pro, this recipe will leave you with jars of summery goodness to enjoy year-round. Rich in natural fruit flavor and free of artificial additives, this Peach Blackberry Jam is your next pantry staple!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) Peaches
- 2 cups (fresh or frozen) Blackberries
- 4 cups Granulated sugar
- 2 tablespoons (freshly squeezed) Lemon juice
- 1 packet (1.75 ounces) Pectin
Instructions
Sterilize 4 half-pint jars and their lids in boiling water. Keep them warm until ready to use.
In a large pot, combine the diced peaches and blackberries. Mash the fruit using a potato masher or the back of a spoon until the mixture becomes pulpy.
Stir in the sugar and lemon juice, and let the mixture sit for 10 minutes to allow the fruit juices to release.
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
Once boiling, quickly stir in the packet of pectin. Continue to boil the mixture vigorously for 1-2 minutes, stirring constantly, until the jam thickens and reaches a gel stage.
To test for doneness, spoon a small amount of jam onto a chilled plate and run your finger through it. If the jam holds its shape and doesn't run back together, it's ready.
Turn off the heat and carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the jar rims with a clean, damp cloth and secure the lids and bands tightly.
Process the jars in a boiling water bath for 10 minutes to seal. Ensure the jars are fully submerged with at least an inch of water covering them.
Remove the jars from the water bath and let them cool completely. Check the seals by pressing the center of each lid; it should not flex or pop.
Label and store the jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 875.7 g | 318% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 857.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
